Need a last minute Valentine’s Day dinner idea? This recipe is to die for. Delicate, luscious, cod fish is paired with sweet and salty coconut for a meal that is as tasty as it is beautiful. This recipe is also dairy-free, egg-free, and gluten-free! I used organic gluten-free bread crumbs but feel free to substitute with whatever bread crumbs you have on hand.

Coconut Crusted Cod
6-8 small cod filets
1 cup gluten-free bread crumbs
1/2 cup coconut flakes
1 cup Perfect Coconut Oil
sea salt, to taste
black pepper, to taste

Sweet and Spicy Dipping Sauce
1 tbsp. hummus
1 tbsp. red chili sauce
1 tbsp. raw honey
1 tsp. sea salt

Directions: Pre-heat oven to 425 degrees. Melt coconut oil and pour half into a shallow dish and pour remaining half in a baking dish. Place breadcrumbs in another shallow dish and season with salt and pepper. One at a time, dip cod filets into the coconut oil and then into the bread crumbs and arrange in the baking dish. If there are leftover breadcrumbs, sprinkle them over the fish. Bake in the oven for 7 minutes, top the fish with coconut flakes, and bake for another 5 minutes. While fish is baking, whisk together hummus, red chili sauce, raw honey, and sea salt. Enjoy!